1 1/2 cup quaker oats, uncooked - (quick or o, ld-fashioned)
1 1/4 cup all-purpose flour
1/2 cup brown sugar, firmly packed
3/4 cup margarine or butter, melted
1 cup fresh or frozen blueberries
1/3 cup raspberry preserves or- strawberry, preserves
1 tsp all-purpose flour
1/2 tsp grated lemon peel (optional)
Directions
Heat oven to 350 F. Combine oats, flour, brown sugar and margarine;
mix until crumbly. Reserve 1 cup for topping; set aside. Press
remaining oat mixture onto bottom of ungreased 8 or 9-inch square
baking pan. Bake 13 to 15 minutes or until light golden brown. Cool
slightly. In medium bowl, combine remaining ingredients; mix gently.
Spread over crust. Sprinkle with reserved oat mixture, patting
gently. Bake 20 to 22 minutes or until light golden brown. Cool
completely; cut into bars. Store tightly covered.
Nutrition Information (1 bar): * Calories 190 * Fat 9 g * Sodium 110
mg * Dietary Fiber 1 g
Source: Quaker Oats Favorite Cookies Copyright 1994, The Quaker Oats
Company Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias
Servings: 16 bars
Berry Berry Streusel Bars Recipe brought to you by Recipe Ideas
Categories: Cookie; Fruit; German
The History of Recipes
We can track the history of written recipes back into antiquity, in fact as far back into history as ancient Egypt, and possibly even further. However, mostly, these old cookbooks were just basic hieroglyphic instructions for preparing meals.
In fact, the most ancient recipe discovered so far, according to experts in ancient history are a few ancient tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful. Progressing into Roman times around 25BC a man called Apicius assembled some documents showing how to cook the recipes enjoyed by wealthy Romans. In his scrolls, Apicius describes how the roman meals were split into hors d`oeuvre, main meal and dessert, something that is very familiar to us today. Additionally, he recounts how the early Romans made use of a good variety of herbs, including a few you will know for example bay, fennel and dill. Later on, there are a couple of books which appeared in the 1300s ; a book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these are unconnected to the curry that appears on menues today, but rather descriptions of the types of food on the menues of the nobility of the time. Later on in the 1400s, the Crusaders brought back a variety of foods and herbs from middle-east cuisine, such as basil and coriander. These new herbs and spices prompted an eruption in manuscripts on food, some of which are now in academic collections. By the advent of the twentieth century, recipe publications were greatly in demand mostly as a result of higher levels of literacy, more free time and a general increase in wealth. |
We hope you enjoy this Berry Berry Streusel Bars recipe.
